Wrap and Roll

Wraps:

• Lettuce leaves

• Napa Cabbage or Pechay Baguio

• Mustard leaves (Mustasa)

Herbs:

• Coriander

• Basil leaves

• Mint leaves

What to wrap (Filling):

• Cucumber, peeled, cut into 2” long and sliced thinly

• Fried Shanghai rolls

• Dumplings

• Left over chicken meat or beef or pork

• Grilled or fried boneless fish fillet

• Steamed shrimp, shelled

For the dip, mix well and season to taste

• Garlic, minced

• Siling Labuyo (optional

• Sugar

• Ground pepper

• Vinegar

• Fish sauce

Procedure:

• Wash vegetables and herbs well. Soak in cold drinking water for a few minutes before drying with paper towels. Arrange the wraps, herbs and filling separately in a platter.

• In a plate, spread a wrap of your choice. On the narrow end, put your choice of herbs, about 2 slices of cucumber, and one of the fillings. Fold the leaf over twice, fold the sides and continue to roll. Dip in sauce before eating.